Ann's Mother’s Day Brunch:

Spinach and Cheese Strata
Maple sausage links
Potato and Asparagus Salad
Flower crisps with pesto herb spread
Bread and muffins
Lemony Lemon Brownies
Breakfast Upside Down Cake
Pomegranate Citrus Juice
Fresh Coffee and Herb Tea

Spinach & Cheese Strata

Breakfast Upside Down Cake


Lemony Lemon Brownies

Ingredients:

  • 3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt {Sea Salt}
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice

For the tart lemon glaze:

  • 4 tbsps lemon juice
  • 8 tsps lemon zest
  • 1 cup icing sugar

Directions:

  1.  Preheat the oven to 350 degrees.
  2. Grease an 8×8 inch baking dish with butter and set aside.
  3. Zest and juice two lemons and set aside.
  4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
  5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
  6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
  7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
  8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
  9. Filter the powdered sugar and whisk with lemon zest and juice.
  10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
  11. Cut into bars and serve.

Potato & Asparagus Salad

Ingredients

  • 1 1/2 pounds small red potatoes
  • 2 1/2 teaspoons salt
  • 8 ounces asparagus, cut into 2” pieces
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons white-wine vinegar
  • 3 scallions, white and light green parts, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon chopped fresh tarragon
  • Pepper

Preparation

  1. Cover potatoes with cold water in a large saucepan. Add 1 tsp. salt, cover and bring to a boil. Uncover, reduce heat and simmer until tender but not mushy, 10 to 12 minutes. Drain, then place in a bowl of ice water to stop cooking. Drain again. Cut each potato in half, or into quarters if they're larger.
  2. Bring another large saucepan of water to boil, add beans and 1 tsp. salt, and cook until just tender, 3 to 4 minutes. Drain, plunge into ice water and drain again.
  3. Make dressing: Whisk together mayonnaise and vinegar in a medium bowl. Stir in scallions, parsley, tarragon, 1/2 tsp. salt and pepper to taste.
  4. Combine potatoes, green beans and dressing in a large salad bowl and toss gently to coat, being careful not to break up potatoes. Refrigerate for at least 1 hour, and up to 1 day, before serving to allow flavors to blend thoroughly.

Pesto Herb Spread

Ingredients

2 (8 ounce) packages cream cheese

3 tablespoons pesto

2 tablespoons chopped fresh chives

3 tablespoons chopped fresh cilantro
Directions:

Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

Pomegranate-Citrus Juice (for 3)

Ingredients

  • 2 small grapefruits
  • 2 juice oranges
  • 2 tangerines
  • 1/2 lime
  • 2 pomegranates

Directions

Use a citrus press or a juicer to juice the grapefruits, oranges, tangerines, and lime. Juice the pomegranates (2/3 cup juice) into a separate bowl. Divide citrus juice among 3 glasses. Top with pomegranate juice, which will settle to the bottom, and serve.

Martha Stewart Living, January 2007